Venison Cincy Chili

Name: Venison Cincy Chili
Total time: 6000 s
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 bs ground venison; 5 cups water; 6 oz can tomato paste; 1/2 oz baker’s chocolate (unsweetened); 1/4 cup chili powder (I prefer 1/3 to add spice); 1 tsp ground cinnamon; 1 tsp garlic powder; 1 tsp cumin; 1/4 tsp allspice; 1/4 tsp ground cloves; 1/4 tsp red pepper flakes; 1/4 tsp ground black pepper; 3/4 tsp salt; 1/2 tsp sugar; 2 tbsp apple cider vinegar

Paul Wilson @NKYHomeCook

Venison Cincy Chili

Paul Wilson @NKYHomeCook

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Ingredients

1hr 40min

6 servings

1.5bs ground venison
5 cupswater
6 ozcan tomato paste
1/2 ozbaker’s chocolate (unsweetened)
1/4 cupchili powder (I prefer 1/3 to add spice)
1 tspground cinnamon
1 tspgarlic powder
1 tspcumin
1/4 tspallspice
1/4 tspground cloves
1/4 tspred pepper flakes
1/4 tspground black pepper
3/4 tspsalt
1/2 tspsugar
2 tbspapple cider vinegar

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Steps

1hr 40min

1

On medium heat, add water, tomato paste, and baker’s chocolate. Whisk it until it is well blended.
2

Add all other ingredients except venison and whisk to blend
3

Add ground venison and crumble while adding. Turn up heat to boil.
4

Once boiling, reduce heat to a light simmer. At this time I use an immersion blender wand to finely chop up the venison.
5

Let it cook on low for about 1 1/2 hours stirring it every 10-15 minutes.
6

Once it has cooked for 1 1/2 hours, let it sit for 30 minutes to let the flavors meld. Serve over spaghetti, hot dogs or burgers. Top it with finely shredded cheddar cheese.